Are you a gardner? Do you always have so many tomatoes that you don’t know what to do with them all? I mean, you can only make so much salsa and tomato sauce, am I right? You NEED to make this recipe! You will never go back to store bought ketchup again! I’m not a gardner. I can’t even keep a cactus alive. But after this recipe, I’m going to learn! Who am I kidding? I’m going to make my husband plant and take care of our tomato garden.
If you are not a gardner, like myself, this won’t be cost effective for you. I mean, 6 pounds of tomatoes at the grocery store is expensive! I can’t remember exactly what I paid, but I believe it was nearly $15! How many bottles of ketchup is that? I don’t know. Just like I don’t count calories, I don’t look at prices at the grocery store when I’m shopping. I just pile in whatever I want into my shopping cart and praise Jesus that I can afford to do that. Math is not my thing. But I tell you what, it is worth every hard earned penny! I will be paying high prices until my husband plants our tomato garden. And my picky eater husband loves this ketchup too! He refuses to use store bought now. No lie.
- 6 pounds fresh tomatoes, quartered. (I use Roma tomatoes, but you do you.)
- 1/2 c brown sugar
- 2/3 c distilled white vinegar (see, it’s not only used for cleaning! You can actually cook with this stuff too. Who’d a thunk it?)
- 1/4 tsp celery salt (I didn’t have celery salt so I used seasoned salt. Close enough.)
- 1 tsp Worse sauce (Worcestershire sauce, but is there anyone who can really pronounce that word?)
- 1 tsp garlic powder
- 1/4 tsp mustard powder
- 3 cloves garlic, minced (Or a good squeeze from the garlic squeeze bottle. I ain’t got time to mince garlic, I got crafting to do!)
- 1/4 tsp red cayenne pepper (this is optional, but I highly recommend! It definitely enhances the flavor.)
- 2 tsp granulated onion
- 1/4 tsp black pepper
- 1-2 tsp salt
- 3/4 – 1 c water (this is so the tomatoes won’t burn in the instant pot. I learned that the hard way.)
- Add water and tomatoes to instant pot.
- Pressure cook on high for 10 minutes.
- Let it do a natural release for 15 minutes. This means don’t touch it until you see that 15 minute timer.
- Now you can quick release.
- Blend with an immersion blender. If you don’t have one of these, you can use a regular blender.
- Strain with a fine mesh strainer. (Don’t skip this step. You will be surprised at what is left behind. And it makes for a much smoother consistency.)
- Once all of it is strained, pour it back into the instant pot and press the saute button.
- Add seasonings and reduce to desired consistency, stirring every so often. (This is what takes the longest. My saute button expires after 30 minutes so I had to turn it back on. I think it took nearly an hour before I deemed it good.)
- Let cool and then add to a squeeze bottle. You can use an old ketchup bottle, but I recommend using the condiment squeeze bottles that you can purchase on Amazon. Then you can create your own label and slap it on the bottle. Claim that condiment! I mean, you deserve the credit! This is very time consuming but so very worth it! It’s just that good.
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